I purchased a 6lb and a 9lb prime rib yesterday. The 6 pounder is for Christmas dinner. The 9 pounder is for the freezer. Should I cut the 9 pounder into smaller roasts?
Prime Rib Size?
- Thread starter thebig1
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Depends on how many people you intend to feed... or I should say how much you can eat for yourself. If you figure 16 oz (1 lb) per serving on average. Personally, I don't mind leftovers hanging around a few days either. :-)
Are you feeding little old ladies or football players? Keep that in mind as well.
Browneyes is right though, for that cut, a pound per usually works out. Precook of course.
Browneyes is right though, for that cut, a pound per usually works out. Precook of course.
Thanks fellas. I just didn't know if I should cook as one roast or split it due to size and smoke it at the same time as two separate roasts.
I buy mine at 5 or 6 pounds per roast, but it's always for either 4 of us, or the two of us with lots of leftovers.
Now Tomorrow my store has Choice PR for $5.99, but they have a limit of one roast with $25 purchased.
Since I already have 5 roasts in my freezer, I only want two more 5 pound roasts, so I'm gonna get an 11 pound PR (limit one roast), and cut it into two 5 to 6 pound roast. Then I'll have 7 in my freezer---Should hold me for a year's worth of Prime Rib.
Bear
Now Tomorrow my store has Choice PR for $5.99, but they have a limit of one roast with $25 purchased.
Since I already have 5 roasts in my freezer, I only want two more 5 pound roasts, so I'm gonna get an 11 pound PR (limit one roast), and cut it into two 5 to 6 pound roast. Then I'll have 7 in my freezer---Should hold me for a year's worth of Prime Rib.
Bear
Thank you Al, I appreciate it. I just wasn't sure if people cooked it as one whole roast or if it's better to split it into smaller roasts for better smoking. I'll be feeding 3 teenagers, my 8 year old, and me and the wife. And we all LOVE us some beef! LOL
If you do it like I did above, you will be able to thaw them both out & make both at once, or thaw one out at a time a couple months apart, like I do.
If you freeze the whole thing, uncut, you'll have no choice---You'll have to thaw the whole thing.
Both ways take about the same amount of time to Smoke. Split in two will give you a little more Bark.
Bear
LOL I wish that I would've done that. I had my son put it in the freezer last night. So it definitely looks as if it's a one shot deal
Now I feel bad from not clearing that up in my comment yesterday, when I said I'm going to split the one we're getting today.
Bear
Well you should feel bad Bear!!! LOL I just thought that you do that because it's just you and the wife whereas I'm feeding half of a football team. It's alright though, that's what I bought it for. It's for one meal when we're all together for a nice Saturday or Sunday dinner. I'll probably cut it before smoking it just to get the added bark anyways. But it's one size for all of us. They'd kill me if I made it without them.
slider n copa
Fire Starter
I have a question, I'm doing 3 5 lb Ribeye roasts, I plan to take them to 125 IT @ 225 to to 250 on smoker temp, I'm thinking 5 to 6 hrs to get them done they are bone in. Thanks in advance
Well, a 5 or 6 pounder takes me about 4 hours of 220° Smoker Temp to get to 130°.
So adding another 10 pounds of cold meat should add about a half hour to your time, but your using 225° to 250° smoker Temp (instead of my 220°), so I'll say yours should be about 4 hours with your smoker temps to get to 125°--130°.
Bear
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